The high fiber that Brussels sprouts contain can lower cholesterol by binding with bile acids that the liver produces from cholesterol for digesting fat.
The vitamins and minerals found in Brussels sprouts, include vitamins C, E, and A, and the mineral manganese.
Brussels sprouts are high in vitamin-K about 273.5% per 8 ounce. Vitamin-K promotes healthy bones, prevents calcification of body tissues, and also helps as an anti-inflammatory agent, and also essential for brain and nerve function.
Studies have shown it can ward off cancer with only 4 servings a week compared to 10 servings a day of any other vegetable that isn’t part of the family of cruciferous vegetables.
Enjoy the video.
1 lb. baby potatoes, washed, skins left on
10 oz. Brussels sprouts, sliced
6 min-sweet peppers, seeded, diced
1/3 cup almonds, slivered
1 tsp. dried dill
¼ cup balsamic vinegar infused with pomegranate
½ tsp. salt
Heat oven to 350 degrees
Wash potatoes and roast in oven 25 to 30 minutes. Set aside.
Slice Brussels sprouts and sauté in heated pan with 3 tbsp. avocado oil.
Add slivered almonds and continue to sauté for 4 to 5 minutes.
Add mixture to potatoes. Set aside.
Wash peppers and remove seeds. Dice and add to salad mixture.
Mix in 1 tsp. dry dill. Add balsamic vinegar and 1 tbsp. avocado oil and mix until well incorporated.
Next add 1/2 tsp. salt and mix in well.
Plate and serve with your favorite meat.
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